• 1/17 Peking Duck Day - 4

    From Dave Drum@1:18/200 to All on Wed Jan 17 19:34:53 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Peking Roast Duck w/Orange & Ginger
    Categories: Poultry, Citrus, Herbs, Vegetables
    Yield: 4 Servings

    5 lb (to 6 lb) Pekin (Long
    - Island) duck
    3 tb Kosher salt
    1 tb 5 spice powder
    1 lg Orange; zested, cut in 6
    - wedges
    1 tb Grated ginger
    1 tb Grated garlic

    2 c Orange juice
    1 tb Honey
    2 tb Demerara sugar
    2 tb Soy sauce
    1 (2") piece of ginger; thick
    - sliced
    3 Star anise

    Rinse duck and pat dry. Remove neck and giblets and save
    for another purpose. Remove excess fat from cavity and
    tail area and trim off a bit of flappy neck skin. Prick
    duck skin all over with tip of sharp paring knife,
    making sure not to penetrate meat.

    Mix together salt and 5-spice powder. Season interior of
    duck with 1 tablespoon salt mixture; use remainder to
    generously season exterior (you may have a little left
    over). Combine orange zest with grated ginger and
    garlic, then smear mixture inside cavity. Place orange
    wedges in cavity. Tie legs together. Secure neck flap
    with wooden skewer or toothpicks. Place duck on rack in
    roasting pan breast-side-up and refrigerate overnight,

    Set oven @ 350ºF/175ºC.

    Meanwhile, bring duck to room temperature and make the
    glaze: Bring orange juice, honey, sugar and soy sauce to
    a simmer. Add sliced ginger and star anise, then reduce
    mixture until you have a medium-thick syrup, about 10
    minutes. Remove from heat and set aside.

    Roast duck for 2 hours, carefully pouring off fat and
    turning duck over every 30 minutes. Paint with glaze and
    roast another 30 minutes (2 1/2 hours in all). Tent with
    foil if glaze begins to get too dark. Duck is done when
    temperature at thickest part of leg reads 165 degrees.
    Paint duck once more, keep warm and let rest 20 minutes.
    Use poultry shears to cut into quarters (remove backbone
    first) or carve in the traditional way, removing legs
    from carcass and slicing breast.

    Serve with mashed butternut squash if desired.

    By: David Tanis

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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